Tips to Quick Pickling Just About Everything!

Being an absolute crazy pickle lover, I will never really understand people who don’t like pickles. Not to mislead you into thinking I do not have pickle hating friends… I do. Before the burger can even touch the table they are throwing all their pickles my way… I mean c’mon, it cant get much better than that!

This weekend it was my goal to dive into learning how to pickle some of these delicious summer veggies, without necessarly having to learn how to/buy the equipment to can.

Quick pickling is also a brilliant solution for preserving an assortment of vegetables from the market or your garden. It also gives you the freedom to get a little creative with the different types and quanities of herbs and spices! I highly recommend all my pickle lovers to give it a try for themselves!

To make the pickling brine, combine the vinegar, water, salt, and sugar in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top.

Allow the liquid to come down to room temperature and then store them in the refrigerator. You can wait as little as 48 hours to open your jars to beautifully pickled vegetables to eat!

P.S. Since these are not “canned” pickles, they can only be stored in the refrigerator for up to 2 months.